The New Beef-and-Beer Stew

A lighter take on a hearty, usually heavy, classic for the colder months.

Total Time: 0:30

Prep: 0:20

Level:
Moderate

Serves:
4

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Ingredients

8 baby Yukon Gold potatoes

12 baby carrots

3 tbsp. extra-virgin olive oil

1 tsp. kosher salt

3 c. fat-free, reduced-sodium beef stock

1½ lb. hanger steak

¼ tsp. freshly ground pepper

1 large shallot

2 clove garlic

½ c. dark beer

1 tbsp. Dijon mustard

½ tbsp. low-sodium soy sauce

1 sprig fresh thyme

Directions

Preheat oven to 425 degrees F. In a medium roasting pan, toss potatoes and carrots with 1 tablespoon olive oil and 1/2 teaspoon salt. Roast in oven, stirring once or twice, until golden and tender, about 20 minutes. Meanwhile, in a medium saucepan over high heat, bring stock to a medium boil and cook until reduced to 1 1/2 cups, about 15 minutes. Set aside and cover to keep warm.

Add remaining olive oil to skillet and reduce heat to medium. Sauté shallot and garlic until soft, about 1 minute. Stir in reserved stock, scraping browned bits from bottom of pan. Stir in beer, mustard, soy sauce, and thyme. Transfer potatoes and carrots to skillet and increase heat to medium-high. Bring to a rapid simmer and let cook until potatoes are tender and sauce is slightly thickened, about 5 minutes. Meanwhile, slice steak against the grain. Serve with potatoes and carrots. Spoon skillet sauce over top.